Download Food Policy - Robert Bruce Middle School

RBMS
WHOLE SCHOOL
FOOD POLICY
March 2014
Review: March 2016
RBMS Whole School Food Policy
‘Present the facts, educate and promote healthy lifestyles, and create healthy meals
which encourage the students to make the right food choices’.
A good diet is important for good health. A healthy and varied diet can maintain a healthy body
weight, enhance general well-being and reduce the number of diseases such as heart disease,
stroke, cancer, diabetes and osteoporosis.
The provision of school meals in RBMS will encompass the Governments guidelines for a
healthy diet, which are:
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Enjoy your food
Eat a variety of different foods
Eat the right amount to be a healthy weight
Eat plenty of foods rich in starch and fibre
Eat plenty of fruit and vegetables
Do not eat too many foods that are high in fat
Do not have sugary foods and drinks too often
School Meals Service
The school kitchen is run by the school. Menu planning will be taken seriously and we will
provide healthy balanced meals for the children of our school. These will be shared with the
children using a colour coded system.
Standards For All Foods Other Than Lunches
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No confectionary to be sold in school during the school day.
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No bagged savoury snacks other than nuts or seeds without added
salt or sugar to be sold in school.
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A variety of fruit and vegetables should be available in all school food
outlets. This could include fresh, dried, frozen, canned of juiced
varieties.
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Children and young people must have easy access at all times to free,
fresh drinking water in school.
Food Technology Lessons
It is vital that through the education of food technology that all students are presented with indepth facts about the importance of a healthy diet. All Schemes of work will be written and
adapted to comply with food standards, up to date Government Policy and Bedfordshire County
Council Policy. They will include:
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Health and hygiene in the kitchen.
Bacteria and food spoilage.
Nutritional food groups and their importance.
The healthy eating pyramid.
Students’ food diaries and analysis of their eating habits.
Diabetes.
Obesity.
Heart disease and strokes.
Eating for increased fitness.
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Too much salt and sugar in the diet.
High cholesterol.
The importance of fibre.
Adaptation of recipes to make them healthier.
GM foods.
Organic Foods.
Additives.
Food and cancer.
Vegetarianism.
Animal rights and humane slaughter.
BSE, CJD
Cultural eating habits including halal products.
Bulimia and anorexia.
Anaemia.
Preservatives.
Industrial practice.
Batch and Mass Production.
Quality control checks.
Analysing recipes to reduce the fat content.
Trials and tests of different cooking methods.
Cooking for specific diet groups.
Designing and running a food outlet.
Healthy eating on a tight budget.
Multicultural foods.
Eating out for pleasure.
Social etiquette.
Enjoying creating new foods using new exciting flavours, exotic fruits and
vegetables and herbs and spices.
Enjoy cooking and eating healthy, nutritious products.
The pupils will also be taught about personal responsibility when using the food room. This
will include health and safety checks during every practical session. Also the hygiene of
the food room is the responsibility of all that use it. Therefore a complete weekly clean
down of the room will be shared and all groups will partake in the exercise.
Staff Development
The Health and Hygiene Certificate will be held by teachers/TA’s. We will continue to
develop staff to ensure that all of the guidelines are met.
Please see all of the food SOW for a breakdown of all of the above.
Healthy Eating Policy – Schools
A good diet is important for good health. A healthy and varied diet can help maintain a healthy body
weight, enhance general well-being and reduce the number of diseases such as heart disease, stroke,
cancer, diabetes and osteoporosis.
The provision of school meals in North Yorkshire will encompass the Governments’ guidelines for a
healthy diet, which are:
• Enjoy your food
• Eat a variety of different foods
• Eat the right amount to be a healthy weight
• Eat plenty of foods rich in starch and fibre
• Eat plenty of fruit and vegetables
• Don’t eat too many foods that contain a lot of fat
• Don’t have sugary foods and drinks too often
Menus for school lunches must comply with the Governments Nutritional Standards. All schools must
comply with the current food based standards which are being updated with effect from September 2006
(Appendix 1)
In addition all schools must work towards complying with the Nutrient-based standards which come in
force from September 2008
(Appendix 2).
From September 2007, regulations governing school food other than lunches (for example tuck shops,
vending etc.) come into force and these are outlined in Appendix 3.
County Catering Contract
� Ensure lunch menus comply with the school lunch nutritional standards, as outlined in appendices 1
and 2, including having the menus nutritionally analysed and providing schools with documentary
evidence of compliance when requested.
� All other food served in school by our caterers will comply with the regulations as outlined in
Appendix 3.
� Ensure food used for school catering does not contain additives suspected or known to be a problem
for sensitive people (see appendix 4), does not contain artificial sweeteners and does not contain
hydrogenated fats.
� Not knowingly use any food ingredients that have been Genetically Modified. Contracts with suppliers
will stipulate this.
� Cater for special diets, at no additional cost, when requested on medical, cultural or religious reasons.
� Promote and market healthy school meals in our schools, help pupils make healthy choices and
attend school councils to discuss school catering when required.
� Work with schools and other agencies (e.g. Healthy Schools Standard) in producing schools’ food
policies.
Monitoring
School lunches will be monitored by the Head teacher to ensure compliance with all regulations.
School Lunch – Food Based Standards Appendix 1
Fruit and vegetables –
these include fruit and vegetables in all forms (whether fresh, frozen, canned, dried or in the form of
juice). Not less than two portions per day per child, at least one of which should be salad or vegetables
and at least one should be fresh fruit, fruit tinned in juice or fruit salad (fresh or tinned in juice). A fruit
based dessert shall be available at least twice per week in primary schools.
Meat, fish and other non-dairy sources of protein - these include meat (including ham and bacon) and
fish (whether fresh, frozen, canned or dried); eggs; nuts; pulses; and beans (other than green beans)
A food from this group should be available on a daily basis.
Red meat shall be available twice per week in primary schools, and three times per week in secondary
schools. Fish shall be available once per week in primary schools and twice per week in secondary
schools. Of that fish, oily fish shall be available at least once every three weeks. For the purposes of
lunches for registered pupils at primary schools, sources of protein in this group can include dairy
sources of protein.
Manufactured meat products.
Manufactured meat products may be served occasionally as part of school lunches, provided that they:
i) Meet the legal minimum meat content levels set out in the Meat Products (England) Regulations
2003. Products not specifically covered by these legal minima must meet the same minimum meat
content levels prescribed for burgers;
ii) are not “economy burgers” as described in the Meat Products (England) Regulations 2003; and iii)
contain none of the following list of offal, except that mammalian large or small intestine may be used as
a sausage skin (including chipolatas, frankfurters, salami, links and similar products): Brains, lungs,
rectum, stomach, feet, esophagus, spinal cord, testicles, large intestine, small intestine, spleen, udder.
Starchy foods (also see additional requirement on deep frying below) – these include all bread e.g.
Chapattis), pasta, noodles, rice, potatoes, sweet potatoes, yams, millet A food from this group should be
available on a daily basis. Fat or oil shall not be used in the cooking process of starchy foods on more
than three days in any week. On every day that a fat or oil is used in the cooking process of starchy
foods, a starchy food for which fat or oil is not used in the cooking process should also be available.
and cornmeal. In addition, bread should be available on a daily basis. Deep-fried foods Meals should not
contain more than two deep-fried items in a single week. This includes products which are deep-fried in
the manufacturing process. Milk and dairy foods – includes milk, cheese, yoghurt (including frozen and
drinking yoghurt), fromage frais, and custard A food from this group should be available on a daily basis.
Drinks
The only drinks available should be:
� plain water (still or fizzy);
� milk (skimmed or semi-skimmed);
� pure fruit juices;
� yoghurt or milk drinks (with less than 5% added sugar);
� drinks made from combinations of those in bullet points 1 to 4 of this list (eg. smoothies);
� low calorie hot chocolate;
� tea; and
� coffee.
NB – Artificial sweeteners could be used only in yoghurt and milk drinks; or combinations containing
yoghurt or milk.
Water
There should be easy access at all times to free, fresh drinking water.
Salt and condiments
Table salt should not be made available.
If made available, condiments should be available only in sachets.
Confectionery and savoury snacks
Confectionery, chocolate and chocolate-coated products (excluding cocoa powder used in chocolate
cakes, or low calorie hot drinking chocolate) shall not be available throughout the lunch time.
The only savoury snacks available should be nuts and seeds with no added salt or sugar.
Appendix 2
NUTRIENT-BASED STANDARDS FOR SCHOOL LUNCHES FROM
SEPTEMBER 2008 (PRIMARY SCHOOLS) OR SEPTEMBER 2009
(SECONDARY AND SPECIAL SCHOOLS)
This table summarises the proportion of nutrients that children and young people should receive from a
school lunch. The figures are for the required nutrient content of an average lunch over five consecutive
school days.
Energy 30% of the estimated average requirement (EAR)
Protein Not less than 30% of reference nutrient intake (RNI)
Total carbohydrate Not less than 50% of food energy
Non-milk extrinsic sugars Not more than 11% of food energy
Fat Not more than 35% of food energy
Saturated fat Not more than 11% of food energy
Fibre Not less than 30% of the calculated reference value
Note: calculated as Non Starch Polysaccharides
Sodium Not more than 30% of the SACN2 recommendation
Vitamin A Not less than 40% of the RNI
Vitamin C Not less than 40% of the RNI
Folate/folic acid Not less than 40% of the RNI
Calcium Not less than 40% of the RNI
Iron Not less than 40% of the RNI
Zinc Not less than 40% of the RNI
Appendix 3
Standards for all school food other than lunches
The Government has decided that standards should apply to all school food other than lunches, as
recommended by the School Food Trust.
This means that:
a. no confectionery will be sold in schools;
b. no bagged savoury snacks other than nuts and seeds (without
added salt or sugar) will be sold in schools;
c. a variety of fruit and vegetables should be available in all school food outlets. This could include fresh,
dried, frozen, canned or
juiced varieties;
d. children and young people must have easy access at all times to free, fresh drinking water in schools;
NB – It would be preferable for this drinking water to be chilled; and for it to be
located so that children do not have to depend on going to the lavatory to access it;
e. the only other drinks available will be:
i) water (still or sparkling);
ii) milk (skimmed or semi-skimmed);
iii) pure fruit juices;
iv) yoghurt and milk drinks (with less than 5% added sugar);
v) drinks made from combinations of (i) to (iv) above;
vi) low calorie hot chocolate;
vii) tea; and
viii) coffee.
NB – Artificial sweeteners could be used only in yoghurt and
milk drinks; or combinations containing yoghurt or milk.
Appendix 4
Additives
Additives can have a direct effect on health. For example Tartrazine (E102) and Sunset Yellow (E110)
may be linked to cause poor attention hyperactivity in children. Sulphur compounds (E220-228) can
destroy vitamin B1.
Below is a list of the E number additives suspected or known to be a problem for sensitive
people or for which there is evidence of a health concern based on laboratory tests.
Number Name Typically Used In
Colours
E102 Tartrazine Soft drinks, ices, desserts, sauces
E104 Quinoline Yellow Soft drinks, jams, ices, desserts, sauces
E110 Sunset Yellow Soft drinks, jams, ices, desserts, sauces
E120 Cochineal Meat products, drinks, jellies, desserts, sweets
E122 Carmoisine Soft drinks, ices, desserts, sweets
E123 Amaranth Fish roe
E124 Ponceau 4 R Soft drinks, ices, desserts, sweets
E127 Erythrosine Glace cherries
E128 Red 2G Sausages, burgers
E131 Patent Blue V Coloured baked goods, sweets
E132 Indigo carmine Ices, confectionary, coloured baked goods
E133 Brilliant Blue Soft drinks, sweets, desserts, ices
E142 Green S Canned peas, soft drinks
E150C Ammonia Caramel Cola drink, gravies, sauces, meat products
E151 Brilliant Black Fish products
E155 Brown HT Baked goods, sweets
E160B Annatto Yellow spreads, cheese, snacks, desserts
E161G Canthaxanthin Farmed fish
E173 Aluminium Cake decorations
Preservatives and Antioxidants
E210-219 Benzoic Acid Soft drinks
E220-228 Sulphur dioxide, sulphites Soft drinks, juices, dried fruit and vegetables,
sausages, biscuits, burgers, jams
E230-232 Benzene derivatives Fruit skin and peel
E249-250 Nitrites Bacon, ham, pate
E251-252 Nitrites Sausage, cheese, pate
E280-283 Propionic acid, propionates Half baked goods, cakes, pastries
E310-312 Propyl gallate, gallates Fats, meat products
E320 Butylated hydroxanisole Fats, biscuits, chewing gum
E321 Butylated hydroxytoleune Fats, biscuits, chewing gum
Emulsifiers and Thickeners
E407 Carrageenan Dairy desserts, ice cream, jellies, meat
products
E413 Tragacanth gum Icings, dressings, ice cream
E420 Sorbitol Low-sugar sweets, chewing gum
E421 Mannitol Chewing gum, sweets
E430-436 Polyoxyls Baked goods
Flavour Boosters
E950 Acesulfame-K Soft drinks, dairy products, sweets, chewing
gum
E951 Aspartame Above + desserts
E952 Cyclamate Soft drinks, soft drink concentrates
E953 Isomalt Sweets, ice cream, chewing gum
E954 Saccharin Soft drinks, toothpaste
E956-967 Maltitol, Lactitol, Xylitol Chewing gum, ice cream